Granose Drop Cakes
From Every-day dishes and every-day work, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 91. The excerpt below is the record exactly as published.
Granose Drop Cakes. — Beat the yolks of two eggs, one third of a cup of sugar, and two tablespoonfuls of bromose together to a cream. Stir in lightly the well-beaten whites of the eggs and two cups of dry granose
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